Parsnip – Apple Vegetables

Ingredients for 4 servings:

• 700 g parsnip(s), peeled and weighed
• 2 large apples, sour
• 1 large onion(s), diced
• 2 tbsp butter
• 3 tsp curry
• some sea salt
• Cream or cream substitute if required
• Locust bean gum, to bind the vegetable water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with curry, vegan possible, goes wonderfully with rice

Cut the parsnips into equal-sized pieces. Chop the apple into small pieces. Organic vegetables can be used with the skin on. Melt the butter in a pan, sauté the onion, and add a few pieces of parsnip until the pan is covered. Add the curry and fry everything briefly. Add the remaining parsnips to the pan, add about 300 ml of water, and stir once. Cover the pan and cook the vegetables until al dente. Then add the two apples, stir the vegetables, and cook for another 5 minutes until the apples are softened. Thicken the mixture with cream or thicken the vegetable water with locust bean gum (1 tsp = 2 g is enough for about 200 ml of vegetable stock). Carob gum is mixed cold. The cooking time varies depending on the size of the vegetables. The smaller the parsnip is cut, the faster it will cook. After frying, this can vary from 8-15 minutes. The later the apples are added, the more firm they will remain. Leftover vegetables can be pureed for soup the next day.